Process for manufacturing yeast foam malted milk and product thereof



Patented July 19. 1927- CHARLES B. HILL, OF GLENCOE, AND MAURICE H.GIVENS, OF EVANSTON, ILLINOIS, ASSIGNORS TO NORTHWESTERN YEAST COMPANY,OF CHICAGO, ILLINOIS, A COR- PORATION OF ILLINOIS.

PROCESS FOR MANUFACTURING YEAST FOAM MALTED MILK AND PRODUCT THEREOF.

R Drawing.

This invention relates to the production of yeast foam malted milk. Itis a modification of and improvement upon the process and product of ourprior application No.

6 2,296, filed January 14, 1925.

The objects of the invention are to provide: (1) an improved, moreeconomical process for producing the desired product, and particularlyto eliminate more easily alcohol from the final product; (2) an improvedfinal product which may be kept in either a liquid or a dry state: (3)an intermediate product, usable in either a liquid or dry state as afood, combinable in either of these conditions with milk in a wet or drystate, and preservable under all conditions.

Broadly the invention consists in means attaining the foregoin and otherobjects. More specifically, the invention consists in growing yeast oncereals in such a manner that the combined product without separation ofthe cereal from the yeast is, after heat treatment, an edible food, eventhough it is not suitable for leavening purposes in bak- 26 ing.

The invention further consists in the production of such a product,combinable in either a dry or liquid state with milk in either a dry orliquid state to produce a con 30 centrated, highly nutritious food,specifically, yeast foam malted milk.

The temperature limitations employed, which determine the character ofthe product, are of importance.

The general nature of the process of this invention and of a particularproduct which may be made thereby having been indicated, a particularprocess which is within the invention will now be described, to wit:

To 3 lbs. of wheat flour and 1 lb. of malt flour, add 2,473 cubiccentimeters of water at 90 F. and thoroughly mix. When the temperatureof this mixture has dropped to 8886 F., add to it, say, 252 cubiccentimeters of a 1020% suspension of live yeast cells. Hold thistemperature of 8886 F. for 4 hours, thereby necessarily producing somealcohol. Now mash the material by adding 2,103 cubic centimeters waterat 160 F. and raise gradually the temperature of the whole mixture to160 F. and holdit there for 15 to 30 minutes. Now gradually raise thetemperature to 190-206 and hold Application filed March 12, 1926. SerialNo. 94,316.

this temperature for 30-60 minutes, thereby finishing gelatinizing thecereals, sterilizing the mixture and driving off the alcohol. Designatethe product at the end of this time A; A is sterile and can be partiallyneutralized if necessary or desired, now or at some later time. FurtherA can be dried or bottled or canned in the liquid state and thenPasteurized so that in either form it can be used as a food as itstands.

When milk is to be added, if necessary, partially neutralize the mixtureA and to it add 4,206 cubic centimeters Pasteurized milk. Hold the wholemixture at 160 F. for at least 30 minutes, thus again Pasteurizing it.Now preserve this final product in either the liquid or dry state; inthe liquid state by sterilization in a proper container, or in the drystate by dehydrating by either the commercial hot roll or vacuumprocess. This final product is the improved yeast foam malted milk ofthis invention. The combining of product A with milk may take place onthe completion of the production of product A or may take place longafterwards.

-lVhile best results are obtained by using wheat flour, desirableresults may be obtained by using rye, barley, or oat or other cerealflour.

While best results are obtained by the use of whole milk, there isnothing in principle to revent the use of some of the well known milderivatives, such, for instance, as skimmed milk and butter or powderedmilk, without departing from the broad invention.

It is to be understood that, Where in the description and claims theexpression milk is used, we intend thereby to mean either skimmed,partly skimmed, Whole milk or reconstructed milk; and that, where theexpression malted cereal is used, we mean thereby a malted cereal of anykind or a combination of malted cereals or a derivative therefrom or anextract of the same, the essential characteristic being that the cerealor cereals, the derivative or extract be rich in enzymes. Also, it is tobe understood that,

.where in the description and claims the expression cereal flour isused, we mean thereby the whole gram of any cereal crushed, or groundinto flour.

Having thus described our invention. what we claim as new and desire tosecure by Letters Patent is:

l. The process of n'1anufaeturing a food product consisting in growingyeast in and on a nutritive medium of cereal flour treated with a maltcereal. then mashing the mixture. neutralizing if ne(.essary,'andsubjecting it to high heat to stop yeast growth. termentation. dissipatealcohol. and sterilize the product.

E2.'Thc process of manufacturing a food product consisting in growingyeast in and on a nutritive medium of cereal flour treated with a maltcereal. then mashing theu111i.\'- ture. neutralizing if necessary, anddrying it by high heat snfiicicnt to stop yeast LlOWtli; fermentation.dissipate alcohol. and sterilize the product.

3. The process of manufacturing a food product consisting in growingyeastin and on a nutritive medium of cereal fiour treated with a maltcereal. then-mashing the mix-v ture. neutralizing if neeessary, anddrying itby high heat sutiicient to stop yeast growth, fermentation.dissipate alcohol. and sterilize the product. adding milk and holdingthe mixture at. a ten'iperature of 16 for at least thirty minutes.

The process of n'ianufacturing av food product consisting in rrowinyeast in and on a nutritive medium of cereal flour treated with a maltcereal. mashing the mixture. ncutr.'1lizin; it necessary, subjecting itto high heat to stop yeast growth. fermentation. dissipate alcohol. andsterilize. the product. adding milk and holding the mixture at atemperature of 160 for at least thirty minutes. and then dryin 6. Theprocess of manufacturing a food product consisting in growing yeast inand on a nutritive medium of cereal flour treated with a malt cereal.mashing the mixture. neutralizing if necessary. drying it by high heatsufiicient to stop yeast growth. fermentation. dissipate alcohol. andsterilize the product, adding milk and holding the mixture at'atemperature of 160 for at least thirty minutes. and then drying.

7. A food product of the character described. consisting ofyeast-fermented-malttreated-alcol1ol-free-gelatinized-cereals.

In witness whereof. we have hereuntosubscribed our names.

CHARLES B. HILL. MAURICE H. GIVENS.

